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general manager

  • Manage OFHC copper rod and wire production, make improvements to enhance efficiency, process yield, train subordinates, reduce operating cost
  • Set up capital projects until their stabilization:2008- Bare and paper insulated flat copper wire 10,000 MT/yr with workforce of 100 people 
  • 2006- Developed manufacturing technology for copper anodes for  electroplating in electronic industry
  • 2002- Set up 5,000 MT/y flat paper insulated copper wire factory at Rayong, Thailand with a workforce of 75 people.
  • 1998- Optimized copper rod and round wire manufacturing operation at Single location
  • 1997- Expanded OFHC copper rod manufacturing capacity by upward casting to 60000MT/y
  • 1993-Set up greenfield project with DIP Forming technology from Japan with a capacity of 41,000MT/y
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general manager

  • Payroll, Scheduling, Inventory, Ordering and Receiving, Hiring and Training duties performed weekly.
  • Leading a team of 12+ as the only in-store Manager
  • Grew annual revenue expectancy from $850,000 to over $1mm in less than 2 fiscal quarters
  • 1991- Set up upward casting plant and wire drawing plant to increase capacity to 40,000MT/y
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general manager

  • plan and organize accommodation, catering and other hotel services
  • promote and market the business
  • manage budgets and financial plans and control expenditure
  • maintain statistical and financial records
  • set and achieve sales and profit targets
  • analyse sales figures and devise market and revenue management strategies
  • recruit, train and monitor staff
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general manager

  • plan work schedules for individuals and teams
  • meet and greet customers
  • deal with customer complaints and comments
  • address problems and troubleshoot accordingly
15

general manager/agm

  • Maintain contact with kitchen staff, management, serving staff, and customers to ensure that dining details are handled properly and customers’ concerns are addressed
  • Supervise and coordinate activities of dining room staff to ensure that patrons receive prompt and courteous service
  • Prepare cash receipts after establishments close, and make bank deposits
  • Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items
  • Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable
  • Create specialty dishes and develop recipes to be used in dining facilities
  • Review work procedures and operational problems to determine ways to improve service, performance, or safety